Millionaire’s Cake
This millionaire's cake recipe is rich, decadent, and only require a few basic ingredients along with 20 minutes of prep work.
Ingredients
- 1 - 9 oz. package Jiffy yellow cake mix (or half of a package of standard yellow cake mix
- 1 large egg room temperature
- 2 tablespoons vegetable oil
- ½ cup cold water
- 3.4 oz. package vanilla instant pudding mix
- 2 cold milk any fat content is fine, we use whole milk, room temperature
- 8 oz. cream cheese softened
- 20 oz. can crushed pineapple drained well
- 8 oz. container of Cool Whip or frozen whipped topping thawed
- ½ -1 cup shredded coconut toasted or untoasted, for garnish
- Marschino cherries for garnish
Instructions
- Preheat oven to 350°F or as directed on cake mix package instructions.
- Beat together cake mix, egg, oil, and water for 2-3 minutes on high speed with a standing or hand mixer.
- Spread the cake batter into a greased 9x13 glass baking dish and bake for 15 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Allow cake to cool completely (approximately 45 minutes).
- Meanwhile, combine vanilla pudding mix and milk in a large mixing bowl.
- Add the softened cream cheese (cutting it into pieces will help it soften more thoroughly and mix evenly) to the pudding and beat with a hand mixer for 1-2 minutes until smooth and thickened.
- Spread pudding mixture over the cooled cake.
- Top with the crushed pineapple (drained).
- Spread Cool Whip over the top of the pineapple layer.
- Garnish with shredded coconut and maraschino cherries, if desired.
- Slice into 15 pieces and serve.
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Notes
Notes:
Keep millionaire cake covered in the refrigerator for up to 1 week or freeze for 3 months. If freezing, wrap tightly in plastic wrap and thaw in the fridge before serving.
If you want more pineapple flavor, use pineapple pudding mix or pineapple extra in the pudding.
Feel free to add chopped nuts to the top if desired.
To use standard yellow cake mix instead of Jiffy - prepare according to the box instructions, but only transfer half of the batter to the pan. Bake for 15-20 minutes. Use the remaining batter for a single 8 or 9 in. round layer or cupcakes.
Drain the pineapple well by hand or through a sieve so it doesn't make the cake soggy.
Avoid using cold milk. This will make the pudding mixture lumpy because the cream cheese will harden. It's best to use all room temperature ingredients.
If there are lumps, allow the mixture to warm up, then mix again until smooth.
One container of Cool Whip will cover the cake lightly. Use 12 ounces for a thicker layer.
To garnish with toasted coconut, bake it on a cookie sheet for 3-5 minutes at 350 degrees. Remove immediately from the oven and the pan.
Nutrition
Calories: 241kcal | Carbohydrates: 34g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 250mg | Potassium: 156mg | Fiber: 1g | Sugar: 24g | Vitamin A: 317IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 1mg
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